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Preparation of new guar meal animal feed additive by mixed microbial solid fermentation

A feed additive, guar soybean meal technology, applied in the direction of animal feed, animal feed, application, etc., can solve the problems of affecting the utilization rate of protein and poor taste, and achieve the effect of improving the feeding value, improving the special smell and reducing the resistance.

Inactive Publication Date: 2016-07-27
SHANDONG HESHI GROUP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Similar to soybean meal and other miscellaneous meals, guar soybean meal also has certain nutritional deficiencies, such as containing trypsin inhibitors, etc., which affects the utilization rate of its protein in animals to a certain extent, and guar soybean meal itself has a special taste , the taste of direct application to animals is not good, so how to solve the nutritional deficiencies of guar soybean meal, reduce its toxicity and increase its palatability, is the hot spot of current research

Method used

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  • Preparation of new guar meal animal feed additive by mixed microbial solid fermentation
  • Preparation of new guar meal animal feed additive by mixed microbial solid fermentation
  • Preparation of new guar meal animal feed additive by mixed microbial solid fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Step 1, raw material processing. Grind the guar soybean meal, take the quality of the soybean meal as a reference, add 35% water, stir and mix to moisten the material for 2 hours, keep the pH natural, sterilize at 115°C for 30 minutes, and cool for later use.

[0036] Step 2, preparation of composite strains.

[0037] (1) Activation of bacteria. Inoculate the strains from a slant or a glycerol tube into a triangular flask for activation. Bacillus subtilis and Bacillus licheniformis are cultured in nutrient broth medium, 37°C, 200rpm shake flask culture for 24 hours; Lactobacillus acidophilus, Lactobacillus lactis, lactic acid Streptococci were cultured in MRS broth medium and cultured at 37°C for 24 hours.

[0038](2) Primary seed preparation. Inoculate the activated bacterial liquid of Bacillus subtilis, Bacillus licheniformis, Lactobacillus acidophilus, Lactobacillus lactis and Streptococcus lactis into a 50L fermenter at an inoculum amount of 5% to prepare a first...

Embodiment 2

[0056] Animal experiments: Effects of fermented guar soybean meal on growth performance of piglets.

[0057] 1. Experimental design. 96 Du×Long×Large three-way hybrid piglets with similar parity and weight in good health at 30 days old (30±2 days old), similar in weight and in good health were selected as experimental animals, and divided into four treatment groups. There were 3 repetitions in each group, 8 animals in each repetition, and the test period was 30 days. The experiment adopted corn-soybean meal-fishmeal diet, the control group was fed the basal diet without guar meal, group A was fed the basal diet with 6% fermented guar meal, and group B was fed the basal diet with 8% fermented guar meal. The basal diet of guar soybean meal, group C was fed the basal diet with 10% fermented guar soybean meal. The basic diet is shown in Table 1. Feed according to the daily management mode of the pig farm, and the feeding site is regularly disinfected to ensure the feeding condi...

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Abstract

The present invention relates to a new guar meal animal feed additive product prepared by mixed microbial solid fermentation. Microorganisms and two-step solid fermentation are combined to completely degrade anti-nutritional factors in the guar meal, accumulate beneficial metabolites and improve feeding value. The feed additive is unique in flavor and can replace feed additives originated from animals and fermented soybean meal products. Compared with unfermented raw materials, the fermented guar meal feed additive product has the advantages that crude protein content of the new fermented guar meal feed additive product can be improved by 2%-5%, reaching 54% or above. The products contain bacillus subtilis, bacillus licheniformis, lactobacillus acidophilus, lactobacillus lactis and lactic streptococci. The total number of beneficial bacteria in the product is no less than 4.5 billion / g. After the products are fermented, the products present dark yellow color. The products are added into animal daily diet at a proportion of 6%-8%, which can increase daily weight gain and average feed intake of animals, and the optimum addition amount is 6%.

Description

technical field [0001] The invention relates to a production method for preparing a novel animal feed additive of guar soybean meal by a microbial mixed bacteria solid fermentation method and a product thereof, belonging to the fields of biotechnology applications and animal feed additives. Background technique [0002] Guar soybean meal (guarmeal) is a by-product of guar beans degummed and then leached. Guar soybean meal is rich in protein and carbohydrates. It is a pure natural non-GMO product without any chemicals and preservatives. Its protein mass fraction can reach 48%-55.16%. At the same time, the amino acid it contains is lacking in corn protein, wheat protein and rice protein. Since guar soybean meal is rich in nutrition, its price is much lower than soybean meal. As a kind of The new high-protein soybean meal raw material can better improve the protein content of feed. In addition, guar soybean meal also has the function of dietary fiber and functional oligosacch...

Claims

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Application Information

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IPC IPC(8): A23K1/16A23K1/18
Inventor 张笑娇马立周蔡冬梅祝玉洪刘向伟孙培膑窦金海余金阳
Owner SHANDONG HESHI GROUP
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